Method for debittering olives
a technology of debiting olives and olive oil, which is applied in the field of debiting olive oil, can solve the problems of extended extraction times, high volumes of contaminated wastewater, and unpalatable for most consumers
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example 1
Method for Non-Aqueous De-Bittering of Table Olives
[0045]Prior to debittering, a lot of olives is washed with water to remove surface dirt. The olives are mixed with one to ten parts, by weight, of an adsorptive polymeric resin (such as Amberlite XAD4, XAD7, or XAD16, FPX66, or a polyvinylpolypyrollidone resin). The resin and olives are mixed without the addition of extra aqueous medium.
[0046]A second lot of olives is mechanically incised on the outer surface prior to mixing with the resin. A third lot of olives is frozen for 24 hr, then mixed with the resin and allowed to thaw.
[0047]Portions of the olives are stored with the resin for 1 to 60 days. The levels of the polyphenolic compounds in the final products are found to vary depending on the length of time that the olives are stored with the resin. 30 days under static conditions, for example, leads to removal of 60% of the initial polyphenolic content. Certain portions of the olive mixture are mechanically agitated during stora...
example 2
Method for Assisting Aqueous De-Bittering Table Olives
[0050]Olive fruit is washed with water to remove surface dirt and placed in an appropriate brine storage solution. Adsorptive resin is added to this brine storage solution to enhance diffusion rates of oleuropein, other secoiridoid polyphenols, and polyphenols during storage. The olives are processed using commercial processing techniques, or are processed with the water-free method described above. Sonication is conducted to facilitate the diffusion of bitter compounds from the olive flesh.
[0051]Resins may also be used to enhance the lye processing method. Olives are treated with several lye washing steps to remove the bitter components. This can occur directly after harvest or after brine storage for up to 3 years. The absorptive resins can be added to any of the lye processing solution to enhance diffusion rates of oleuropein, other secoiridoid polyphenols, and polyphenols during lye treatment. The olives are processed using c...
example 3
Monitoring the Levels of the Adsorbed Compounds
[0052]The levels of the polyphenols and secoiridoids either in the processed olive fruit or in the isolated olive extract can be monitored by liquid chromatography with mass spectrometry (LC / MS). More specifically, a chromatographic method permitting the monitoring of 20 different chemical constituents of olives has been developed. A sample of olives is removed from the debittering tank, pitted, mashed, and extracted with methanol / water in ultrasonic bath for 45 min. The extract is filtered and analyzed using an R-18 column with water / acetonitrile as mobile phase. The selected chemical compounds are monitored by MS / MS fragmentation.
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